Shake everything over ice and pour into a rocks glass. Top off with ice.

To make the jalapeño simple syrup:put 1 c. water, 1 c. sugar and 1 jalapeño – halved and seeds removed – into a small pot and bring to a simmer on medium-high heat until the sugar dissolves. Remove from the heat, let sit for 5 minutes and strain into a container. Refrigerate when not using.